Raspberry Cheesecake Ice Cream Popsicles

I figure now that the first day of fall is literally around the corner, I might as well share the summer recipes I’ve been sitting on for, oh, months.

I’ve had a pretty excellent summer, all things considered (pandemic, political unrest, a consistently hefty workload)! Some highlights since we’ve last chatted: Driving with my best friend to my summer cabin in Wisconsin for the best socially-distant 10 days with my family; re-doing my bedroom decor; spending every opportunity by the pool with a good book; slumber parties; a socially-distant weekend trip to the beach; getting a bike; FaceTiming with friends that are far away that I can’t visit; lots of hikes; a week-long stay at a beach house on Figure 8 Island which was technically work but felt like a girl’s trip because I’m so freakin’ lucky. I mean, not bad right?!

So obviously I was busy livin’ and not too worried about writing and I’m not sorry about it! Just like I’m not sorry for sharing a popsicle recipe in the middle of September. It may be in the 60’s this weekend in North Carolina (and my apartment may be decorated for Halloween already) but we all know it will be back up to the 80’s next week so let’s just accept what we have here.

So there’s this fast food chain here called Cook Out – it’s like elite fast food. Better than anything except for maaaybe Shake Shack (but only the Shake Shack on 72nd street in NYC) Yeah, I said what I said. Anyway, they have all these specialty milkshake flavors like “banana pudding” and “orange push-up” but my favorite is their raspberry cheesecake. So obviously I recreated it in popsicle form.

I mean, how precious are these?! That marble effect! And they taste even better than they look. Honestly you should just make them in general but they’d be perfect to serve for the Fourth of July or Memorial Day so file these away for next summer for sure!

Raspberry Cheesecake Popsicles


12 oz fresh raspberries
1/2 cup white granulated sugar
Juice from 1 lime

8 oz cream cheese, softened
1/2 cup white granulated sugar
1 cup whole milk
1/2 cup heavy cream
2 oz graham cracker crumbs

1. First make the raspberry sauce by combining the raspberries, sugar, and lime juice in a saucepan over medium heat. Stir occasionally and heat until the mixture reaches a gentle boil. Cook until the berries have softened and the sugar has dissolved completely. Then remove the saucepan from heat and allow to cool.
2. Transfer the mixture to a blender and puree. Then strain the puree over a large bowl to remove any seeds. Toss the seeds and chill the sauce completely in the fridge.
3. While the sauce chills, make the ice cream. In a stand mixer, beat together the cream cheese and sugar until it’s smooth and creamy.
4. Add the milk and heavy cream to the cream cheese and mix until well combined. Put the mixture in the fridge and let chill for 30 minutes.
5. Transfer the cream mixture to your ice cream machine and follow manufacturer instructions. Don’t add the raspberry sauce during the churning process!
6. Once the ice cream is finished churning, it should be milkshake-like consistency.
7. Pull the raspberry sauce from the fridge and find your popsicle molds.
8. Fill the popsicle molds about 1/4th of the way with ice cream, then add a tablespoon of raspberry sauce, and continue to alternate between the two until the popsicle molds are filled.
9. Add popsicle sticks to the molds, cover them, and place the molds in the freezer to allow everything to freeze for a few hours at least (but ideally overnight)
10. Once ready, remove a popsicle slowly and carefully from the mold and enjoy!

It’s Popsicle Week!

popsicle week.jpg

Summer is well underway, people! I’ve read three books so far and I’m currently in a race against time to finish the three I have on hold from the library before my time’s up. Side note: why the hell do people pay for books anymore? I also have wild plans to relax in a hammock and hike a lot, maybe find a pool, have a picnic and/or barbecue, get back to exploring my city. Basically, anything that feels like summer. And what’s summer without popsicles?! Plus, whaddyaknow, it’s popsicle week!

Let’s get amped up for the Fourth, shall we? It’s time. I’ve been sulking just a tad about not getting to celebrate with my family at my lake house, but I’m determined to still make it a good one! Planning some fun activities (a picnic, some fireworks, etc.) and lots of red, white, and blue recipes. Kicking the latter off with these coconut berry pops with a sparkler-inspired surprise once you reach the bottom!


Warning: I can’t even really call this a recipe. I don’t measure anything, it’s so haphazard. Call it…a guideline. I’m sorry.

You start off by mixing some canned coconut milk with some regular coconut milk. Maybe 1/3 cup each. I don’t like the taste of just canned coconut milk but I do like how thick it is compared to regular milk, so I try for the best of both with a mixture. Pour a little into your molds (bonus if they’re star shaped!) and then add some sliced strawberries and frozen blueberries. Blackberries and raspberries work well too. Anything for the color scheme. Then fill the mold in with the rest of the coconut milk mixture, leaving a little at the top…


Because then you should add a generous layer of gold sprinkles! It looks like little edible sparklers! I had the genius idea to add the sprinkles to the top of the pop (so, first) too late, but think it would be absolutely adorable, so learn from my mistake. In an effort to practice optimism I just decided this would be a fun surprise at the end of your frozen treat.


Add the sticks and freeze overnight. Carefully remove and enjoy!